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New Menu Items at Brio Tuscan Grille


Brio Tuscan Grille New Items:

  • Lobster and Shrimp Risotto: Broiled Maine lobster tail served over risotto with shrimp, mushrooms, asparagus, roasted red peppers, basil and Parmesan
  • Sea Scallops with Risotto (pictured): Five large, seared sea scallops served over roasted vegetable ratatouille risotto
Availability: Through March 27, 2016

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Brio Tuscan Grille Art of Pasta Menu

Preparing the perfect pasta dish is an art that BRIO chefs have perfected – and with their "The Art of Pasta" promotion celebrating National Pasta Month (October), BRIO locations across the U.S. are serving delicious three-course prix fixe meals for only $19.95.

Available Oct. 4–29, 2015; Sunday–Thursday, "The Art of Pasta" three course meals include a salad, chef inspired featured pasta and dessert. Each pasta dish on the menu was selected from BRIO chef inspired creations.

SALAD CHOICES:
  • BRIO Chopped Salad: Chopped greens, tomatoes, black olives, red onion, cucumber, Feta, and red wine vinaigrette
  • Caesar Salad with brioche croutons
  • Bistecca Insalata: Lettuce wedge, Gorgonzola, bacon, tomatoes, and creamy Parmesan dressing


PASTA CHOICES:
  • Chicken, Sweet Potato & Brown Butter Campanelle: Barilla campanelle, crimini mushrooms, spinach, pancetta, thyme, Parmesan, champagne brown butter sauce, and toasted bread crumbs (pairs beautifully with Porta Palo Chardonnay – $7.25/glass or Porta Palo Sauvignon Blanc – $6.95/glass). This dish was created by Executive Chef Joseph Milbert from BRIO Scottsdale Quarter in Scottsdale, Arizona.
  • Sausage Napoli: Barilla spaghettini, sausage, crimini mushrooms, spinach, garlic, creamy charred tomato sauce, Parmesan, toasted bread crumbs (a wonderful pairing with Porta Palo Merlot – $7.25/glass). This dish is the creation of Executive Chef Brett Ellefson of BRIO at The Vistas at Park Meadows in Denver, Colorado.
  • Piccante Chicken Spaghettini: Barilla spaghettini, grilled chicken, red peppers, asparagus, bacon, Boursin, fiery Picante sauce, crispy onion straws, Feta, and cilantro (pairs exquisitely with Porta Palo Cabernet Sauvignon – $7.95 a glass). Chef Josh LaQuet of BRIO at Irvine Spectrum Center in Irvine, California created this dish.


DESSERT CHOICES:
  • Caramel Mascarpone Cheesecake: Anglaise sauce, vanilla whipped cream
  • Creme Brulee with vanilla bean and caramelized sugar
  • Chef's Seasonal Dolchino: Guests can ask their server for the seasonal selection.

For those who wish to indulge only in BRIO's delectable pasta from "The Art of Pasta" menu, guests can purchase any one of the three pasta dishes alone for $13.95 at lunch or $15.95 at dinner.    


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Brio Tuscan Grille New Items:

  • Brio Brunch Burger: Fried egg, applewood bacon, provolone, tomato jam, arugula and fries
  • Tuscan Brunch Bowl (pictured): Sausage, quinoa, kale, cremini mushrooms, zucchini, sunny side up eggs, tomatoes, Parmesan cheese and Sriracha mayonnaise
  • Pesce Piccata: Cod, toasted almonds, lemons, capers, roasted garlic sauce and angel hair pasta tossed with roasted vegetables
  • Braised Beef Pappardelle: Rosemary pappardelle, cremini mushrooms, roasted carrots, red onions and tomato porcini sauce
  • Pasta Toscana: Spaghettini, Bolognese sauce and Parmesan cheese
  • Crispy Chicken Salad: Romano cheese crusted chicken, tricolore lettuce, marinated kale, farro, tomatoes, feta cheese, cucumbers, orzo, croutons and Tuscan dressing 
  • Tuscan Kale Caesar: Tricolore lettuce, marinated kale, pancetta, tomatoes, chopped egg, croutons, Parmesan cheese and Caesar dressing can add chicken or salmon

Availability: Through the end of 2015

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